Posts filed under 'vegan'
6 ounces rotini
1/4 cup italian dressing
cook pasta, until al dente - cooked, but still has a bite to it. drain and rinse pasta with cool water. place in a bowl, and add dressing. mix well. chill before serving.
this is likely the easiest pasta side dish there is, yet it still has tons of flavor. after chilling, i usually add more dressing, but ultimately it’s up to you.
any pasta would work, but i especially like the colored rotini.
to add some flavor, chop cucumbers, tomatoes (or use cherry/plum), carrots, peas, olives, or any other veggie you have on hand.
June 11th, 2008
1 cup sugar
1 1/2 cup flour
1 tsp baking soda
1/3 cup cocoa
1/2 cup apple sauce
1 cup cold water
2 tsp vanilla
1/2 tsp salt
2 tbsp vinegar
place all ingredients, minus the vinegar, in a bowl. mix well. add vinegar and combine. bake at 375 degrees for about 25 minutes, or until a toothpick inserted in the center comes out clean.
if you like to make cake from scratch, or want to learn, this is the recipe for you. it’s fast and easy, but you know it’s fresh, and exactly what’s going into it.
June 2nd, 2008
3/4 c. onion, chopped
3 cloves garlic, grated
1 c. carrots, chopped
1 c. celery, chopped
1/2 block tofu, cut into small chunks
3/4 c. vegetable stock
1 c. peas
1 c. flour
1 1/2 tsp baking powder
pinch of salt
1/4 c. & 2 tbsp margarine
1/4 c. milk
in a skillet, cook onion about 2 minutes or until tender. add garlic, carrots, and celery. cook another 4 minutes. add tofu, vegetable stock and peas. once everything is cooked through, dump mixture into an 8 x 8 inch baking dish.
in a small bowl mix together flour, baking powder and salt. add the margarine, using 2 butter knives to cut it into the flour. add the milk and mix well. divide the dough in fourths, and form into balls. slightly smash the balls and place over the veggies. cook at 350 degrees for about 12 minutes, or until biscuits are slightly browned around the edges.
as you can see, this isn’t really a pie but it works the same. i’ve always loved pot pies, the frozen kind you pop in the oven but it seemed easier to make than to try and find a vegan one. this was my first attempt, and it turned out awesome.
if you have veg gravy, replace the stock with that to make a thicker sauce.
May 20th, 2008
1/2 cup cocoa
1 cup white flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1 cup sugar
1/2 cup plus 2 tbsp peanut butter
1/2 cup apple sauce
1 tsp vanilla
1/2 cup soy milk
combine cocoa, flours, and baking soda. in a separate bowl combine sugar, peanut butter, and apple sauce. add vanilla & milk. combine with flour mixture. cookie dough should be fairly thick. flour your hands and roll dough into small balls ( 1/2-1 inches). place on greased cookie sheet or silicon mat, and bake at 350 degrees for 10-12 minutes. let cool. frost with any flavor icing if desired.
i use a baking stone whenever i bake, & it has different cooking times than a regular cookie sheet so baking times will vary. just be sure not to over cook them.
May 14th, 2008
2 tsp olive oil
2 garlic cloves, grated or minced
1/2 large or 1 medium onion, diced
1 large can(28 oz) vegetarian baked beans, drained
1 can (14 oz) diced tomatoes, drained
bread
heat oil in a large nonstick skillet and add garlic and onion. cook until tender, about 4-5 minutes. add beans and tomatoes. bring to a boil, then let simmer on low for another 5 minutes. use a slotted spoon to serve on bread slices.
cheese would be great melted on top if you have it on hand.
the idea for this recipe came out of a magazine, and was just the beans and tomatoes heated. i usually try to fit more veggies into my meals, and make the ingredients go farther, so since i love garlic and onions, i couldn’t leave them out.
May 12th, 2008
2 pita halves
2 tbsp peanut butter
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup “chicken”(about 8 strips cut into small pieces)
spread 1 tbsp peanut butter inside each pita half. divide cabbage, carrots, and chicken, and stuff inside the pitas.
the “chicken” can be cold, or heated.
instead of “chicken” try raw or sauted mushrooms, or tofu.
i love how simple, yet tasty this recipe is. the peanut butter gives so much flavor, while the veggies add a crunchy texture.
May 7th, 2008
2 or 3 soy sausage links
1 tsp olive oil
1 can diced tomatoes
½ cup onion, diced
1 cup frozen corn
2 or 3 zucchini or yellow squash, cubed
cooked rice
heat oil in a large skillet over medium-high, cook sausage thoroughly and set aside on a plate. if needed, blot with paper towel. once cool enough, slice sausage into 1 inch pieces. add zucchini and onion to pan and cook until heated through. add tomatoes and corn, bring to a boil. add sliced sausage and turn heat to low. simmer about 5 minutes. serve over hot rice.
this would also be great served over a hot baked potato or pasta.
don’t have”sausage”? skip it! add more squash, or throw in some chopped mushrooms with the zucchini and onion.
May 5th, 2008
1 box cake mix
2 1/3 cup water
1 container frosting
in a bowl, combine water and cake mix. using a spoon, drop mix into mini cupcake silicon pan. place in 350 degree oven for about 15 minutes, or until done. let cool, then frost.
if you don’t have a silicon cupcake pan, use a regular one but make sure to use the papers and then use non-stick spray on the papers. mini cupcakes will take less time to cook, and will make a lot more than regular. use the same recipe for a regular cake as well.
for garnish, i took a bar of cocoa and grated a small piece.
i love to make cake from scratch, but sometimes it just makes more sense to use a box. i use water instead of oil and egg replacer because it’s something i’ll never run out of (and it’s cheaper!). it also doesn’t add any extra calories and tastes just as good, and just as moist.
*i used a duncan hines red velvet cake mix, and pillsbury cream cheese frosting.
May 1st, 2008
1/2 tsp olive oil
1 cup sliced mushrooms
1/4 cup sliced onion
2 slices bread
1 tsp nayonaise
4 slices tomato
2 basil leaves, chopped
in a small skillet heat oil over medium. add mushrooms and onion. cook 4-5 minutes, or until heated through. meanwhile, spread nayonaise over both slices of bread. evenly spread mushrooms and onion over bread. add tomato slices and basil.
i had just gone to the store the night before so i had a ton of veggies, but didn’t know how to put them together (other than a salad) for a quick lunch. i was actually quite surprised at how well it turned out.
bell peppers would add more flavor, just cook them up with the mushrooms and onion.
another option is sliced avocado.
April 29th, 2008
1 tsp olive oil
2 cloves garlic, minced
1 small can diced green chilis, drained
2 cups bell peppers, chopped (any color you like)
1/2 cup onion, chopped
1 can black beans, drained & rinsed
1/2 cup corn
1/2 avocado, diced
salsa
tortillas
in a large skillet heat oil over medium . add garlic and chilis. cook 2 minutes, then add bell pepper and onion. cook until tender. (peppers should still be bright in color, and have a bite to them) add black beans and corn. heat thoroughly. serve on warm tortillas, and top with avocado and salsa.
i’ve been making these burritos for quite a few years, and almost every time they turn out slightly different, mostly because i usually have all the ingredients on hand, but sometimes i’ll have to skip something. either way, they turn out great.
if you have ranch or sour cream, i would highly recommend topping the burrito with one.
April 23rd, 2008
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